3 Gluten-Free Breakfast Recipes to Try This Week

Just because you live gluten-free does not mean you have to sacrifice taste in your healthy breakfast foods. By thinking outside of the box, you can create a myriad of dishes that deliver the nutrition that you need. Here are three delicious and healthy gluten-free breakfast ideas to try:

Pumpkin Chocolate Chip Muffins

Living with a gluten allergy or intolerance used to mean giving up everything that is wonderful and tasty in life, including the delight that is muffins. Fortunately, that is no longer the case, and this tried-and-true recipe uses oat flour instead of wheat flour to deliver happiness to your mornings:

1 cup canned pumpkin puree

¾ cup coconut sugar or brown sugar

2 tsp vanilla extract

2 Tbsp melted coconut oil

1 egg

½ cup unsweetened vanilla almond milk

1 ½ cups gluten-free oat flour

2 tsp baking powder

¼ tsp fine sea salt

1 ½ tsp pumpkin pie spice

⅓ cup chocolate chips, plus extra for topping

Whisk together the oat flour, baking powder, salt, and pumpkin pie spice. Then in a separate bowl, combine pumpkin, coconut sugar, vanilla, coconut oil, egg, and almond milk and whisk until smooth. Pour the liquid ingredients into the dry and mix until just combined. Fold in the chocolate chips. Evenly distribute the batter across 12 greased muffin cups and top with extra chocolate chips. Bake for 22-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean.

Lemon Raspberry Ricotta Pancakes

If you are running behind in the morning, make a quick batch of Lemon Raspberry Ricotta Pancakes to get the day back on track. This breakfast combines the antioxidants of raspberries with the calcium of ricotta to provide a great start to the day. In a bowl, combine 1/2 cup almond flour, 3 1/2 tablespoons of coconut sugar, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. In a separate bowl, combine one cup of coconut milk, 3/4 cup of ricotta, three eggs, and one teaspoon of vanilla extract. To this bowl, add one tablespoon of melted butter with the zest of one lemon and 1/4 cup of lemon juice. Finally, add three drops of lemon essential oil to provide a boost of flavor. Mix the wet ingredients with the dry until thoroughly combined. Heat a griddle to medium and spoon the mixture to the desired size. When the batter begins to bubble, gently flip and cook the other side until golden brown.

Oats Topped with Tomato, Avocado, and Baby Spinach

This recipe blends oats with vegetables to provide a hearty breakfast. Topped with tomato, baby spinach, and avocado, this dish starts your day with three servings of vegetables along with heart-healthy oats. All you need to do is combine the water and oats in a saucepan and bring to a boil, and stir until it’s the consistency you like (this is usually 305 minutes). You then stir in your spices, and dish into bowls. Putting the vegetables on after they’ve been dished. This savory, gluten-free meal also makes a great choice for lunch or dinner.